Slice and Bake Cookies
These slice and bake cookies are the perfect holiday treat, featuring four flavorful variations from just two doughs. Easy to prepare, chill, slice, and bake — they’re ideal for gifting, sharing or freezing!
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 2 cups Unsalted butter room temperature
- ⅔ cup Light brown sugar packed
- 1 ¼ cups Granulated sugar
- 2 teaspoon Vanilla bean paste or vanilla extract
- ½ teaspoon Salt
- 5 cups All purpose flour divided
- ½ cup Unsweetened dark cocoa powder
- ½ teaspoon Cinnamon
- ¼ teaspoon Cardamom
- ¼ teaspoon Ginger
- ⅛ teaspoon Allspice
- 2 oz Dark chocolate chopped
- ½ cup Dried cherries roughly chopped
- 1 cup Raw sugar divided for coatings
- 3 tablespoon Sparkling sugar for coating
- 2 teaspoon Cinnamon for coating
- 1 cup Hazelnuts ½ cup chopped, ½ cup for coating
- ½ teaspoon Peppermint extract
- ½ cup White melting chocolate for coating
- 2 teaspoon Oil to mix with melting chocolate
- 3 Candy canes crushed
- 1 Egg with 1 tablespoon water, for egg wash if needed
- 1 tablespoon Water for egg wash
- 1 Egg for egg wash (optional)
- 1 Plastic wrap for wrapping dough
Instructions
Instructions
- Cream butter, light brown sugar, and granulated sugar until light and fluffy.
- Mix in vanilla and salt until combined. Then stir in the flour and spices.
- Divide dough, add appropriate mix-ins (chocolate, cherries, spices, etc.) to each half.
- Form into 8-9" logs, wrap in plastic wrap and chill for at least 2 hours.
- Preheat oven to 350°F. Prep baking sheets with parchment paper.
- Roll chilled logs in coatings (sugars, nuts). Slice into ¼-inch rounds.
- Place on trays spaced apart. Bake 15–18 minutes until pale golden at edges.
- Cool 5 mins on tray then transfer to wire racks. Let finished cookies cool completely.
- Optional: Dip cookies in melted chocolate and top with crushed candy canes. Chill to set.
Notes
Keep baked cookies fresh by storing in airtight containers. Refrigerate or freeze for longer storage. Rewarm for gooey texture!